The effects of climate change on global agricultural supplies could reduce food supplies low enough to where a half a million people could die. This study, fronted by Marco Springman and the Oxford Martin Program on the Future of Food, showed that by 2050, the death of over half a million people could be linked to climate change.

The reduction of good crops of fruits and vegetables due to climate change, as well as a lack of proper nutrition could put many more people at risk for heart disease, strokes, and some cancers.

Availability of food in general could take a drop due to this, at an estimated 3.2% decrease in availability. The researchers believe that these reductions would be most prevalent in China, India, and places where food is already scarce. ​ The researchers have found that it would be possible to slow these deaths by adopting climate stabilization pathways. This could lead in a 29-71% decrease in these deaths. As well, they found that strengthening public health programs that prevent and treat diet and weight related risk factors would be a good step to follow to adapt to climate change.

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